Total Time
Prep 10 mins
Cook 20 mins

This is a great fast and easy recipe. It is very similar to a chiffon cake but buttery and light. Can make a mocha version (see bottom of directions)

Ingredients Nutrition


  1. Pre heat oven to 350 degrees.
  2. Move rack to middle of oven.
  3. Place muffin liners directly on a pan that is covered with parchment (so bottoms don't get too brown) no need to use muffin pan.
  4. Combine cake flour, sugar, and baking powder in a large bowl with a whisk. Add 2 whole eggs, remaining 4 egg yolks, water, vanilla, oil and mix until blended well.
  5. In another bowl, whip 4 egg whites until frothy, add cream of tartar and whip until medium stiff peaks, want it stiff but not dry.
  6. Take a dollop (heaping dinner tablespoon) and fold into the flour mixture, until no streaks remain. Take the rest of the egg whites and fold into the batter until no streaks remain.
  7. Pour batter into cups 2/3 full (I use an ice cream scoop).
  8. Bake until tops are golden (if needed rotate pan halfway through cooking for even browning) 15-20 minute Or until cake springs back when touched. and toothpick comes out clean.
  9. *For mocha flavor dissolve 1 heaping tablespoon of instant coffee into water before adding to the dry ingredients.
  10. ENJOY!


Most Helpful

I followed the directions as written but mine came out heavy in the bottom, the top half was perfect, spongy but the bottom was very dense and somewhat sticky. I had one tray that came out ok (the ones I cooked on muffin cups) but it didn't have much flavor at all. Maybe I folded it too much. I doubled the recipe too hoping i'd surprise my kids with a lunch treat to take to school, what a waste of ingredients...but will try again with the mocha flavor. Thanks!

jona0720 May 30, 2008

I have been searching for a mocha cake recipe that would rival some of the store bought ones. I think I found it in this recipe! Very easy to prepare- I used a large paper muffin cup about 3 inches in diameter(like regular mamon size) I got about 12 out of this recipe. I also added 2 extra tbs of cake flour as the batter, before adding the egg whites, looked a little thin. I topped each mamon with a dollop of the traditional filipino mocha butter cream icing -which is like 3/4 cup softened butter to about 1 cup of powdered sugar whipped very soft and about 1 tsp of dissolved instant coffee and 1/2 tsp vanilla added. Deeeelicious! I haven't tried the regular mamon recipe yet but for a little added zing... I'm thinking about substituting the plain water for pineapple juice and cutting back a tiny bit on the sugar.

paws1010 March 16, 2007

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